Supplì (2)
Instructions
Prepare the rice with broth, 100 g of butter and grated cheese.
Leave it to drain underdone and spread it on a marble floor to cool it.
In a saucepan, Brown with 80 g butter, chopped onion; Add the ham, mushrooms, chopped veal, the giblets and Sweetbreads.
Season with salt and pepper, pour the wine and let it reduce, mix a pinch of flour and a few tablespoons of water.
Cook over a moderate heat until it is well cooked and thick.
Allow to cool.
Take two tablespoons of risotto, forming small balls with your hands, make a hole with your finger and fill it with meat sauce.
Close it with another rice, pass in the flour, then in egg and then in bread crumbs.
In a pan with hot oil soak the supplì and pick them up when they are well browned and crisp.
Dry them on absorbent paper and serve at once.
Ingredients and dosing for 4 persons
- 500 g of rice
- 180 g of butter
- 100 g of grated parmesan cheese
- Nutmeg
- Broth
- 100 g of ham cut into pieces
- 50 g of clean ingredients
- 50 g of lamb sweetbreads
- 50 g of veal
- 50 g of mushrooms
- 1 glass white wine
- Flour
- 1 beat egg and savory
- Breadcrumbs
- Frying oil
- Salt
- Pepper